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White Bean and Tuna Panzanella

Photo: Anna Williams; Styling: Anna Last
Prep time 5 mins
Other time 5 mins
Yield Makes 4 servings

Ingredients

  • 1/2 baguette, torn into 2-inch pieces
  • 4 tablespoons extra-virgin olive oil
  • 1 19-ounce can cannellini beans, drained and rinsed
  • 2 pickles (preferably half-sour), cut into bite-size pieces
  • 1 small red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • Kosher salt and pepper
  • 2 6-ounce cans tuna, drained

Nutrition Information

  • calories 391
  • caloriesfromfat 46 %
  • protein 27 g
  • carbohydrate 29 g
  • sugars 3 g
  • fiber 4 g
  • fat 17 g
  • satfat 3 g
  • sodium 793 mg
  • cholesterol 25 mg

How to Make It

  1. Heat broiler.

    On a broilerproof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.

    In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.